the weather smelled of springtime, the day was completely empty, and the cream sat untouched in the fridge – so we decided to make easily one of the easiest most delicious recipes EVER.
like, this is the kind of recipe your toddler can help you with. or that you can make dreary eyed early in the morning when the idea of making breakfast sounds near impossible. or when you have two clingy babies under the age of two who insist on being on your hip at all times… *ahem* 😉
what you’ll need:
1 quart heavy cream
food grade lavender
1/2 cup honey
1/3 cup lemon juice
the juice of 1/2 a lime
so honesty time, i worked with what i had. i only had a pint of cream, so we halfed the entire recipe — it worked out well for us because it created four ramekins worth, which is more than enough for our tiny family of four. the recipe (originally found here) calls for lavender sprigs steeped, and i did not have any sprigs to steep. we did without. we also replaced the lime (which i didnt have on hand) with a bit more lemon – regardless of the adjustments, i think it turned out just fine!
- bring cream and honey to boil in a medium saucepan, stirring until fully combined. boil for three minutes, continuing to stir.
- remove from heat, and add in your citrus juice of choice (whether you decide to go the traditional route or replace like we did)
- mix in lavender springs and steep for 10-20 minutes (here is where we simply sprinkled loose lavender overtop, allowing it to steep and simultaneously decorate 😉
- cover in the fridge and chill for a minimum of two hours. we chose overnight, and i’m really glad that we did. those flavors! that lavender! the honey!
suggested eating with this scrumptious french treat is shortbread or a biscuit. personally, we ate the dang thing on its own in one sitting, big spoonful by big spoonful. i think fruit would be a nice addition as well. perhaps layered with angel food cake? now i’m just being wistful. give it a try yourself and let me know what ways you altered or added to it! x